Loretta'S Pumpkin Bread
A moist, flavorful pumpkin bread infused with warm spices, perfect for fall gatherings or cozy mornings, easily customizable with nuts or raisins for added texture.
Ingredients
- 3 cups sugar ⓘ
- 1 cup salad oil ⓘ
- 4 eggs ⓘ
- 1 (1 lb.) can pumpkin ⓘ
- 2/3 cup water ⓘ
- 3 1/2 cups all-purpose flour ⓘ
- 2 teaspoons soda ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon allspice ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 cup chopped nuts (optional) ⓘ
- 1/2 cup raisins (optional) ⓘ
Instructions
- Cream sugar and salad oil together.
- Add eggs and pumpkin; mix well.
- Sift together all dry ingredients (flour, soda, salt, baking powder, spices).
- Add dry ingredients alternately with water to the pumpkin mixture, mixing well.
- Pour batter into two well greased and floured 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for 1 1/2 hours or until tests done.
- Let stand for 10 minutes after baking.
- Remove from pans and cool.
- Makes 2 loaves; freezes well.
- Applesauce may be substituted for the pumpkin.
Tips & Substitutions
For a lighter texture, beat the eggs separately before adding them to the pumpkin mixture. If you prefer a less sweet bread, reduce the sugar by half a cup. You can also substitute half of the oil with applesauce for a healthier option. If you’re out of certain spices, feel free to use a pumpkin pie spice blend in place of the nutmeg, allspice, cinnamon, and cloves.
Serving Suggestions
This pumpkin bread pairs beautifully with a spread of cream cheese or butter on top. Serve it as a delightful breakfast or a snack alongside a cup of coffee or tea. For a festive touch, consider serving it with a side of No-Fat Mustard Dill Sauce for a unique contrast. It also makes a great addition to a brunch spread or as a gift during the holiday season.
Storage & Reheating
To store leftover pumpkin bread, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaves. Simply slice before freezing for easy serving later. To reheat, warm slices in the microwave for 10-15 seconds or toast them for a crispy option.
Nutrition & Diet Analysis (per serving)
Each serving of Loretta'S Pumpkin Bread contains roughly 576 calories, with 6g protein, 66g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (37% of the Daily Value), calcium (23% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin but it requires cooking and mashing the pumpkin first. About 2 cups of cooked and pureed fresh pumpkin will replace a 1 lb. can. Make sure to drain it well to avoid excess moisture in the bread.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and other ingredients are also gluten-free. The texture may vary slightly, but it should still result in a delicious bread.
What can I do with leftover bread?
Leftover pumpkin bread can be repurposed into delicious French toast. Simply slice it, dip it in a mixture of eggs and milk, then cook on a skillet until golden. Alternatively, you can crumble it into a trifle or serve it with a scoop of ice cream for a delightful dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).